Adjika without vinegar

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make adjika without vinegar for the winter? Very simple! Prepare all the necessary ingredients. You can adjust the amount of hot pepper to your taste. You will learn all the subtleties of homemade preparations for the winter by reading the article at the end of this recipe.

2. STEP 2

   

   Wash the tomatoes under running water, remove the stem attachment point and chop coarsely. Choose juicy, fleshy fruits.

3. STEP 3

   

   Wash the bell pepper under running water, remove the stem and seeds. Cut into large pieces.

4. STEP 4

   

   Peel the garlic. Adjust the amount of garlic based on your taste. I had a head of garlic that contained three large cloves. Wash the hot peppers and remove the seeds and stems. When working with hot peppers, you should wear gloves, as they can burn the skin of your hands.

5. STEP 5

   

   Prepare the jars in advance, as the preparation is done quite quickly. Wash the jars in running water with soda and sterilize them; also wash the lids and boil them. An article on this topic will help you choose the appropriate sterilization method. The link is at the end of the recipe.

6. STEP 6

   

   Place tomatoes, peppers and garlic in a blender bowl. You can also chop vegetables for adjika using a meat grinder.

7. STEP 7

   

   Chop all the vegetables. The more thoroughly the mixture is beaten, the more tender and uniform the consistency of the finished sauce will be. I chopped the vegetables in two steps and swirled the resulting mass in the blender again.

8. STEP 8

   

   Pour the resulting puree into a saucepan, add salt and put on fire. Since our preparation is spicy, you don’t need to put a lot of salt, because behind the burning sting, it is not so noticeable; a level teaspoon was enough for me. But you always go by your taste. Bring the puree to a boil, reduce the heat to medium and cook, stirring occasionally for 15 minutes until the mass thickens. You will learn how to choose a pan by reading the article at the end of this recipe

9. STEP 9

   

   Place the prepared hot adjika from tomato and garlic into sterile jars, close them with clean lids, turn them upside down, wrap them in a blanket or blanket and let cool completely. Store cooled jars in a cool place. Bon appetit!

Comments on the recipe

viktorina

29.10.2023

5

I knew the recipe for adjika with vinegar and horseradish root.

Lana Kramarenko

29.10.2023

4.9

I really liked the recipe for adjika without vinegar for the winter. My mother has amazingly delicious preserves, and indeed everything she cooks. Of course, I get it every once in a while. But to the question, what is there and how? She replies that that’s what she put in, and that the salt is sugar by eye. 😉I realized that for the first time this was not my option and decided to cook according to the recipe. But I found out that I grind tomatoes, hot and sweet peppers, and garlic through a meat grinder (this tastes better to me than using a blender, since I like a coarser grind). And it turned out delicious. We ate the first jar in a day (okay, okay, me myself🙈), there was one more left. And for meat, and just spread on bread. It's time to spin the next batch and more)

Dina

29.10.2023

4.9

Adjika without vinegar for the winter turned out to be spicy and tasty here. I just fell in love with her! I just spread it on bread and eat it - sheer pleasure!